![]() “When you start to learn about ingredients from cultures beyond your own, food becomes a bridge that builds mutual respect.” Michael said (from “Herbivoracious). At the EWR conference, he talked to food bloggers like me and told us how he started blogging and creating recipes, and eventually how he developed his cookbook. And that started our lively conversation on vegetables. “I met a Filipino blogger who’s vegetarian” Michael happily told me. What a tremendously nice, unassuming and very sincere guy he was with a wealth of information, tips, stories about vegetables and recipes. While there, I had the pleasure of meeting in person cookbook author Michael Natkin, of the cookbook and well-known site “Herbivoracious”. I came home with a copy after I came back from the “Eat Write Retreat 2012” conference in Washington DC last month. * Speaking of my 2 blogs, please bear with me while I give a big THANKS to Gourmet Live for featuring me as “Food Blog of the Week” ! I am superbly thrilled and so honored!īut going back to this recipe … it is just one of the many deliriously delicious vegetable recipes I found in the “Herbivoracious” cookbook. (I’ve posted about the “pinakbet” in my 2nd blog, Asian In America). ![]() It reminds me of a Filipino veggie stew called “pinakbet”, which I default to for busy weeknight meals. I love okra especially when it is cooked with eggplant and other veggies. I like how much sweeter they taste compared to a large aubergine, and how they remind me of family dishes growing up. I love eggplants, especially the Chinese variety. I was thrilled! The author, Michael Natkin, had done the work for me.įinding the “Eggplant & Okra Stew” was like seeing an old friend. To my delight “Herbivoracious” had a lots of recipes that were Asian inspired. My first instinct when I have a new cookbook, is to put a Filipino or Asian twist to dishes. In an effort to eat better, the way Dad would have wanted, I shopped for a bundle of fresh vegetables from my fave Asian grocery and opened a fantastic new cookbook called “Herbivoracious.” to get recipe ideas. I’ve baked and eaten way too many sweet treats this week, enough for my Dad to have frowned on, if he were still around today. I couldn’t wait to start cooking my vegetable dish of “Eggplants and Okra” stew and many other delightful veggie dishes for days to come. In my fridge, a large tub of tofu awaited my orders. Nestled with these were huge, plump tomatoes, robust, firm white onions, and a bulb of white garlic. To order direct call 1300 656 059 or visit peeked through my grocery bags and found a bounty of vegetables… long, shiny purple colored Chinese eggplants, a fresh pound of plump okra its fuzzy green outer skin enticed me to cook it right away, a large piece of fresh ginger with its coarse, flesh -colored outer skin gave way to yellow fibrous insides with a sweet nearly licorice-lemony aroma,and some bright green leafy little baby bok choys. This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. Pile onto each plate, top with the okra and tomatoes, and scatter with fresh coriander. Slice the eggplant, brush with oil and grill on both sides until well-marked. Add liquid and simmer for 20 mins, uncovered, stirring occasionally, until thickened. Add the garlic, tomatoes, tomato puree, fennel seeds, coriander, sugar, salt and pepper to taste. Add the okra and cook gently for 5 minutes, turning well. ![]() ![]() Heat the oil in a frypan and cook the onion gently until soft. Trim the "caps" from the okra without cutting into the body and rinse well. ![]()
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